Monday, 8 April 2013

White Beans and Mint Cream Soup

Serves 2:
Potatoes (125g)
Carrots (125g)
White Beans (300g - cooked)
Garlic (1 clove)
Water (600ml)
Mint (2 leaves)
Olive oil

1) Place the potatoes, beans, carrots, garlic, mint and water in a saucepan and cook until the potato is soft.
2) Remove the mint leaves.
3) Grind and season with salt and olive oil.

No comments:

Post a Comment